Ingredients

10 ripe tomatoes
8 tbsp olive oil
4 garlic cloves
crushed
4 carrots
cut into batons
6 thyme
sprigs
4 bay leaves
300ml white wine
1kg frozen petits pois
3 bunches spring onions
sliced
2 x 280g jars artichoke hearts
drained

Method
step 1
Pour boiling water over the tomatoes, leave for 2 mins, then drain and peel off the skins. Quarter the tomatoes, scoop out the seeds, then chop into small cubes. Heat the oil in a pan, add the garlic and carrots, then gently fry for 5 mins. Add the tomatoes, thyme, bay and wine. Cook, uncovered, until the wine is reduced, about 5 mins. You can prepare up to this stage several hours ahead.

step 2
Add the peas, onions and artichokes, cover, then simmer for 8-10 mins. Season and serve in 2 large bowls or divide between individual ramekins.